Cut your vegetables into florets and cubes. The squash and the sweet potato should be steamed or baked, and the mushroom should be raw. If you like, you can leave the broccoli and cauliflower raw, or steam half of them to have many different flavors.

Put the nutritional yeast, rolled oats, tahini, arrowroot, onion powder, salt and milk in a blender or food processor and puree until it's totally smooth.

In a fondue pot (or sauce or crock pot), rub the pressed garlic around the pot (ailler), pour in the wine and bring to a boil. Add the kirsch and 'flambe' - light on fire. To have more success than Kelric and I did, don't heat the kirsch - or at least don't boil it, which will burn off all the alcohol before you have a chance to do an impressive flambe.

Add to the pot the mixture from the blender and stir well. Leave to simmer for 5-10 min, until it is very creamy and thick. It should be the consistency of melted cheese (like pudding). If it doesn't thicken after 10 minutes, you can add more arrowroot powder, but be sure to dissolve it in water before adding it to the fondue. Add the lemon juice, pepper and nutmeg at the very end and stir it in well before bringing the pot to the table. Traditionally, fondue is served with cubes of bread, but vegetables are much healthier and tastier.